Article
Nutrition & Dietetics
Liva Aumeistere, Alina Belusko, Inga Ciprovica, Dace Zavadska
Summary: This study found that maternal dietary habits can influence the composition of trans fatty acids in human milk, with higher levels of trans fatty acids found in the milk of mothers with higher intake of dairy products and meat. The research also indicated a moderate association between maternal trans fatty acid intake and the total trans fatty acid level in human milk.
Article
Food Science & Technology
Ibrahim A. Bakry, Sameh A. Korma, Wei Wei, Alaa E. Nafea, Amer Ali Mahdi, Noha Ziedan, Xingguo Wang
Summary: This study assessed the changes in fatty acids content in the breast milk of Egyptian women over three lactation stages, finding that Egyptian women's breast milk had higher proportions of saturated fatty acids and n-6/n-3 ratio compared to their Chinese counterparts. Further research is needed to evaluate the fatty acid composition of commercial infant formulas available in Egypt.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Medicine, General & Internal
Michele Matta, Inge Huybrechts, Carine Biessy, Corinne Casagrande, Sahar Yammine, Agnes Fournier, Karina Standahl Olsen, Marco Lukic, Inger Torhild Gram, Eva Ardanaz, Maria-Jose Sanchez, Laure Dossus, Renee T. Fortner, Bernard Srour, Franziska Jannasch, Matthias B. Schulze, Pilar Amiano, Antonio Agudo, Sandra Colorado-Yohar, J. Ramon Quiros, Rosario Tumino, Salvatore Panico, Giovanna Masala, Valeria Pala, Carlotta Sacerdote, Anne Tjonneland, Anja Olsen, Christina C. Dahm, Ann H. Rosendahl, Signe Borgquist, Maria Wennberg, Alicia K. Heath, Dagfinn Aune, Julie Schmidt, Elisabete Weiderpass, Veronique Chajes, Marc J. Gunter, Neil Murphy
Summary: This study found that higher dietary intakes of trans fatty acids, especially industrial trans fatty acids, were associated with an increased risk of breast cancer among over 318,000 women. This association was consistent across menopausal status, body mass index, and breast cancer subtypes. Further mechanistic studies are needed to explore the underlying biological pathways.
Review
Agronomy
Olga Bykova, Oleg Shevkunov, Olga Kostyunina
Summary: This article provides an overview of international studies on the identification of genomic regions and SNPs associated with trans fatty acids in cow's milk. The results show that 68 SNPs were localized on specific chromosomes. Further research in this direction will contribute to the development of modern breeding technologies and high-quality dairy products.
Article
Food Science & Technology
Christian Mayela Bousset-Alferes, Jorge Luis Chavez-Servin, Pedro Alberto Vazquez-Landaverde, Claudia Azucena Betancourt-Lopez, Maria del Carmen Caamano, Roberto Augusto Ferriz-Martinez, Elsa Fernanda Chavez-Alabat, Ma Guadalupe Lovaton-Cabrera, Karina de la Torre-Carbot
Summary: Breast milk may contain industrially produced trans fatty acids (TFAs), which can have significant implications for the development of infants. The content of TFAs in breast milk can be influenced by the mother's diet, and specific fatty acid concentrations are correlated with the composition of other fatty acids in breast milk.
FOOD SCIENCE & NUTRITION
(2022)
Article
Green & Sustainable Science & Technology
Simona Rinaldi, Michela Conto, Salvatore Claps, Cinzia Marchitelli, Gianluca Renzi, Alessandra Crisa, Sebastiana Failla
Summary: This study investigated the effect of changes in fatty acid composition on milk fat depression (MFD) syndrome. The results showed that there were changes in the fatty acid composition in low fat milk from Holstein Friesian cows, while no similar changes were observed in milk from Podolica cows. Additionally, low fat milk from Holstein Friesian cows had lower quality and reduced nutritional value compared to milk from cows raised on pasture, even when the fat level was low.
Article
Food Science & Technology
Pei Nie, Bin Pan, Muhammd Jamil Ahmad, Xinxin Zhang, Chao Chen, Zhiqiu Yao, Haimiao Lv, Ke Wei, Liguo Yang
Summary: The study compared basic chemical parameters, fatty acids, amino acids, and lipid quality indices of crossbred buffalo milk produced in summer and winter, revealing that summer buffalo milk is more health-beneficial.
Article
Nutrition & Dietetics
Matteo Di Maso, Francesca Bravi, Monica Ferraroni, Carlo Agostoni, Simone R. B. M. Eussen, Tamas Decsi, Pasqua A. Quitadamo, Paola Tonetto, Chiara Peila, Claudio Profeti, Guglielmo Salvatori, Iwona Kazmierska, Adriano Decarli, Elisabetta Vacca, Enrico Bertino, Bernd Stahl, Guido E. Moro
Summary: A high adherence to the Mediterranean diet was associated with lower content of SFA and higher content of MUFA and omega-3 FA in human milk. This suggests that the Mediterranean diet may play a role in regulating the fatty acid content in breast milk.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Serena Gandino, Agnieszka Bzikowska-Jura, Karolina Karcz, Tanya Cassidy, Aleksandra Wesolowska, Barbara Krolak-Olejnik, Daniel Klotz, Sertac Arslanoglu, Jean-Charles Picaud, Clair-Yves Boquien, Enrico Bertino, Guido E. Moro, Gillian Weaver
Summary: There is significant variability among the practices of European human milk banks towards donors following a vegan or vegetarian diet. The majority of human milk banks follow no guidelines or local guidelines, rather than international ones. Some of the practices currently in use can result in the loss of potential donors and/or nutritional deficiencies for mothers, their babies, and potentially for recipients of donor human milk. Evidence-based recommendations regarding the inclusion of these mothers in human milk donation and nutritional counselling are needed.
MATERNAL AND CHILD NUTRITION
(2023)
Article
Chemistry, Applied
Xiaofang Dao, Dawei Zhang, Linlin Wang, Lina Wang
Summary: This study evaluated the fatty acid (FA) composition in the milk of lactating Tibetan women and the consequences of dietary patterns. The milk was found to have high levels of total saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) compared to milk from other regions in China. However, total polyunsaturated fatty acids (PUFA) were slightly lower, and the concentration of docosahexaenoic acid (DHA) was significantly lower. The main n-3 FAs in human milk, including DHA and EPA, may be influenced by carbohydrate intake.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Review
Food Science & Technology
Davit Pipoyan, Stella Stepanyan, Seda Stepanyan, Meline Beglaryan, Lara Costantini, Romina Molinari, Nicolo Merendino
Summary: Studies have shown that industrial TFAs are more harmful than ruminant-produced natural TFAs, although natural TFAs also have some benefits. Since it is usually not specified on food labels whether TFAs are of industrial or natural origin, it is generally recommended to reduce their consumption.
Article
Nutrition & Dietetics
Ghada Ismail, Randa Abo El Naga, Maysaa El Sayed Zaki, Jana Jabbour, Ayoub Al-Jawaldeh
Summary: Around one third of products in the Egyptian market have a high TFA content, especially traditional meat products and fried foods with used oils.
Article
Nutrition & Dietetics
Violeta Moya-Alvarez, Simone R. B. M. Eussen, Marko Mank, Jean-Christophe Junior Koyembi, Yawo Tufa Nyasenu, Gilles Ngaya, Daniel Mad-Bondo, Jean-Bertrand Kongoma, Bernd Stahl, Philippe J. Sansonetti, Raphaelle Bourdet-Sicard
Summary: The African region faces high undernutrition burden and neonatal mortality rates, making breastfeeding crucial for child health. However, there is limited evidence on human milk composition from African women, especially in the context of food insecurity. This study analyzed the nutritional components in the breast milk of 48 Central-African women and found differences in milk types and nutrients compared to Western mother milk.
FRONTIERS IN NUTRITION
(2022)
Article
Nutrition & Dietetics
Wei Wu, Adi Balter, Victoria Vodsky, Yatreb Odetallh, Gai Ben-Dror, Yumei Zhang, Ai Zhao
Summary: Regional differences exist in breast milk composition. The most predominant TAG in Chinese breast milk is OPL, followed by OPO, with LA and OA being the main fatty acids. LA content is positively associated with the consumption of soybeans and soybean products, while OA content is negatively correlated with soybean products, livestock and poultry meat, nuts, and cooking oil consumption. Different food groups have varying effects on fatty acid composition.
FRONTIERS IN NUTRITION
(2021)
Article
Chemistry, Applied
Xiaodan Wang, Huiquan Zhu, Wenyuan Zhang, Yumeng Zhang, Pu Zhao, Shuwen Zhang, Xiaoyang Pang, Jacques Vervoort, Jing Lu, Jiaping Lv
Summary: In this study, the triglyceride and fatty acid composition of different types of milk samples and infant formulae were analyzed using UPLC-ESI-MS and GC techniques. The results showed that the triglyceride and fatty acid composition varied significantly among different milk samples. Furthermore, the fatty acid profiles of human milk and yak milk were unique, which has implications for optimizing dairy product composition.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Food Science & Technology
Kerem Ilaslan, Ismail Hakki Boyaci, Ali Topcu
Article
Chemistry, Applied
Gonca Bilge, Banu Sezer, Kemal Efe Eseller, Halil Berberoglu, Ali Topcu, Ismail Hakki Boyaci
Article
Chemistry, Applied
Serap Durakli Velioglu, Elif Ercioglu, H. Tumay Temiz, H. Murat Velioglu, Ali Topcu, Ismail H. Boyaci
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
(2016)
Article
Chemistry, Applied
Serap Durakli Velioglu, Havva Tumay Temiz, Elif Ercioglu, Hasan Murat Velioglu, Ali Topcu, Ismail Hakki Boyaci
Article
Food Science & Technology
Nazife Nur Yazgan Karacaglar, Tugba Bulat, Ismail Hakki Boyaci, Ali Topcu
JOURNAL OF FOOD AND DRUG ANALYSIS
(2019)
Article
Chemistry, Applied
Beril Ozbalci, Ismail Hakki Boyaci, Ali Topcu, Cem Kadilar, Ugur Tamer
Article
Chemistry, Applied
Reyhan Selin Uysal, Esra Acar Soykut, Ismail Hakki Boyaci, Ali Topcu
Article
Food Science & Technology
Seher Arslan, Ali Topcu, Ilbilge Saldamli, Gulden Koksal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2014)
Article
Food Science & Technology
Tugba Bulat, Ali Topcu
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Food Science & Technology
Nazife Nur Yazgan Karacaglar, Ali Topcu, Fahriye Ceyda Dudak, Ismail Hakki Boyaci
JOURNAL OF FOOD SCIENCE
(2020)
Article
Agriculture, Multidisciplinary
Nazife N. Yazgan, Huseyin E. Genis, Tugba Bulat, Ali Topcu, Sahin Durna, Atila Yetisemiyen, Ismail H. Boyaci
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2020)
Article
Food Science & Technology
Ali Topcu, Tugba Bulat, Barbaros Ozer
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Tugba Bulat, Ali Topcu
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Tugba Bulat, Ali Topcu
Summary: The study found that the oxidation-reduction potential affects the microbiological characteristics, sensory features, volatile compounds, and organic acids of kefir, particularly in terms of microbial metabolism and volatile compounds. Kefirs with low E-h are typically characterized by sulfur compounds, while those with oxidative E-h are mainly characterized by aldehydes and diacetyl.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Nazife Nur Yazgan, Tugba Bulat, Ali Topcu, Fahriye Ceyda Dudak, Ismail Hakki Boyaci, Ugur Tamer
Summary: A new SERS-based method was developed for detecting plasmin activity, using specific peptide sequences and SERS substrates to determine enzyme activity and obtaining a graph of plasmin concentration versus SERS intensity changes. LOD and LOQ values were calculated, and the repeatability and recovery of the method were tested for plasmin spiked milk samples.